This Old-Fashioned Spiced Apple Rings recipe makes firm, tart apples into glossy ruby-red rings flavored with red-hot cinnamon candies, white vinegar, cinnamon, and cloves. The rings simmer gently in a sweet-tangy syrup, then go into hot pint jars for a traditional water-bath canning finish.
In about 45 to 60 minutes, you can prepare approximately 4 to 5 pint jars of these crisp-tender apple rings. Serve them chilled beside roasted meats, spoon them over pork, or enjoy one straight from the jar for a sweet, spicy, old-fashioned treat.
Jump to RecipeWhy You’ll Love This Recipe
These apple rings are one of those vintage recipes that look striking before anyone takes a bite. Their brilliant red syrup comes from red-hot cinnamon candies, while vinegar keeps the flavor from becoming flat or overly sugary.
Every ring is tender enough to cut with a fork but sturdy enough to retain its shape. That balance is the hallmark of a good old-fashioned apple pickle, and it is why firm apples are so important here.
The finished jars make a beautiful addition to a holiday buffet or autumn supper. They are also a thoughtful homemade gift when paired with a handwritten serving suggestion and a small jar of the spiced syrup.
For a savory meal, serve these rings beside roasted pork or ham. They are especially delicious with apple cider pork chops, where the sweet-tart fruit echoes the cider in the sauce.
Ingredients You’ll Need
The ingredient list is short, but each item has a clear purpose. Four pounds of firm, tart apples provide the structure, while sugar and water create the body of the syrup.
- Apples: Choose Granny Smith, Jonathan, Winesap, or Rome apples. Avoid soft, bruised, or overly ripe fruit.
- Sugar: Four cups dissolve into the syrup and balances the vinegar and cinnamon heat.
- White vinegar: Use bottled vinegar labeled 5% acidity for a reliable, sharp flavor and shelf-stable canning procedure.
- Red-hot candies: One-half cup gives the syrup its recognizable red color and cinnamon warmth.
- Spices: A 3-inch cinnamon stick and 1 teaspoon of whole cloves provide a rounded, aromatic finish.
- Water: Two cups form the liquid base of the syrup, with extra water used for holding the sliced apples.
You will also need hot, sterilized pint jars, lids, rings, a large preserving pan, and a boiling-water canner. A jar lifter, wide-mouth funnel, and bubble remover are helpful but not essential.
How to Make It Step-by-Step
Step 1: Wash, peel, and core the apples, taking care to remove all seeds and tough core material. Cut the fruit into rings approximately 1/2 inch thick, keeping the slices as even as possible so they cook at the same rate.
Step 2: Place the apple rings in acidulated water, which is simply water mixed with a little lemon juice or vinegar. This short holding bath prevents browning while you prepare the syrup and will not overpower the finished flavor.
Step 3: Add the sugar, water, bottled 5% white vinegar, red-hot candies, cinnamon stick, and whole cloves to a large preserving pan. Tie the cloves in cheesecloth or put them in a spice bag so they can be removed easily before the jars are filled.
Step 4: Bring the mixture to a boil over medium-high heat, stirring often until the sugar and candies fully dissolve. Lower the heat and simmer the syrup for about 5 minutes, allowing the cinnamon and cloves to infuse the liquid.
Step 5: Drain the apple rings thoroughly and add them carefully to the hot syrup. Simmer gently for about 5 to 8 minutes, turning the rings carefully if needed, until they are tender but still hold their shape.
Step 6: Remove the cinnamon stick and spice bag from the pan. Pack the hot apple rings into hot, sterilized pint jars, arranging them neatly without crushing or forcing them into place, and leave about 1/2 inch headspace.
Step 7: Ladle the hot syrup over the apples, keeping the required headspace. Remove trapped air bubbles, wipe each jar rim clean, and apply the lids and rings according to the lid manufacturer’s directions.
Step 8: Place the filled jars in a boiling-water canner and process pint jars for 10 minutes at 0–1,000 feet elevation. Adjust the processing time for higher elevations, then transfer the jars to a towel-lined counter.
Step 9: Let the jars cool undisturbed for 12 to 24 hours. Check each seal before labeling and storing; refrigerate any jar that has not sealed properly.
Pro Tips for Firm, Beautiful Rings
Slice the apples with a sharp knife or an apple slicer that produces even rounds. Rings that vary greatly in thickness will not finish at the same time, leaving some pieces too firm and others too soft.
Do not rush the cooking stage by boiling the apples hard. Vigorous bubbling can tear the rings and turn the syrup cloudy, while a gentle simmer preserves the traditional intact-ring presentation.
Apples with a little natural tartness taste best because the syrup is intentionally sweet. Granny Smith apples offer a firm texture and bright acidity, while Winesap and Rome apples bring a softer, more old-fashioned fruit flavor.
Keep the cinnamon stick and cloves in the syrup during the five-minute flavoring simmer, but remove them before packing. Whole cloves left in a jar can create an intensely spicy bite and make the rings less attractive.
For another comforting dinner pairing, consider serving the rings with creamy garlic thyme chicken. The crisp, cinnamon-sweet apples provide a lively contrast to the savory sauce.
Canning, Storage, and Serving
For shelf-stable jars, use bottled 5% acidity vinegar and follow a tested boiling-water canning procedure. The 10-minute processing time applies to pint jars at 0–1,000 feet elevation; higher locations require an adjusted processing time.
After processing, cool the jars undisturbed for 12 to 24 hours. Once cool, press the center of each lid to confirm the seal, remove the rings if desired, wipe the jars, and label them with the recipe name and date.
Any unsealed jar belongs in the refrigerator rather than the pantry. Refrigerated apple rings are wonderful served cold, and they can be spooned over yogurt, pound cake, oatmeal, or vanilla ice cream.
At the dinner table, arrange a few rings beside roasted poultry, ham, or pork. They also pair nicely with pecan crumb sweet potatoes because the fruit’s vinegar tang cuts through the richness of the sweet potato topping.
Flavor Variations and Serving Ideas
Some older versions use 1 1/2 cups of vinegar for a sharper pickle. The recipe here uses 1 cup, giving the apples a noticeable tang while keeping the cinnamon candy flavor prominent.
Ground cinnamon and ground cloves can replace the whole spices in some family versions, although whole spices are easier to remove and create a cleaner-looking syrup. If using ground spices, expect a slightly cloudier appearance.
A few recipes omit vinegar entirely and are intended as refrigerated dessert apples rather than shelf-stable canned apple rings. Do not treat a vinegar-free version as pantry-safe.
For a full comfort-food spread, serve the rings with crispy smashed potatoes and a roasted main course. Their bright red color makes even a simple plate feel festive.
They can also be offered as a sweet-savory relish with a cheese board. Sharp cheddar, smoked gouda, and creamy blue cheese all benefit from the apples’ cinnamon heat and gentle acidity.
Common Questions
Can I use sliced apples instead of rings? Yes, but the classic appearance comes from 1/2-inch rings. Keep the thickness consistent and watch the cooking time closely so the slices do not break apart.
Why did my rings fall apart? The apples may have been too ripe, cut too thinly, or cooked at a vigorous boil. Choose firm fruit and simmer gently for only about 5 to 8 minutes before packing.
Can I reduce the sugar? This formula is based on the traditional sweet syrup and candy flavor. Changing the sugar amount can affect taste and syrup consistency, so use a tested recipe if making major changes for canning.
How many jars will this make? The yield is approximately 4 to 5 pint jars, depending on the size and density of the apple rings. Smaller, denser rings may pack differently than large, loosely arranged rings.
Can I make these as refrigerated apples? Yes, a refrigerated variation is possible, but a version that omits vinegar is not intended for shelf-stable storage. Keep refrigerated and use a clean utensil when serving.
For a different sweet-and-savory main course idea, try pairing the same seasonal spirit with slow cooker butter chicken. The cool, tangy apple rings can add a surprising counterpoint to warm spices.
Old-Fashioned Spiced Apple Rings
Ingredients
Method
- Wash, peel, and core the apples. Slice them into rings approximately 1/2 inch thick, then place the rings in acidulated water made with water and a little lemon juice or vinegar to prevent browning.
- Place the sugar, water, 5% white vinegar, red-hot cinnamon candies, cinnamon stick, and whole cloves in a large preserving pan. Tie the cloves in cheesecloth or place them in a spice bag for easy removal.
- Bring the syrup to a boil, stirring until the sugar and candies dissolve. Reduce the heat and simmer for about 5 minutes so the cinnamon and cloves flavor the liquid.
- Drain the apple rings carefully and add them to the hot syrup. Simmer gently for about 5 to 8 minutes, just until tender but still able to hold their shape; avoid vigorous boiling.
- Remove the cinnamon stick and spice bag. Pack the hot apple rings into hot, sterilized pint jars, leaving about 1/2 inch headspace, then cover them with the hot syrup.
- Remove air bubbles, wipe the jar rims, and apply the lids and rings according to the lid manufacturer's directions. Process the pint jars in a boiling-water canner for 10 minutes at 0–1,000 feet elevation, adjusting the time for higher elevations.
- Let the jars cool undisturbed for 12 to 24 hours. Check the seals, refrigerate any unsealed jars, and store properly sealed jars according to tested home-canning guidance.
Notes
Final Thoughts
Old-Fashioned Spiced Apple Rings are a delicious piece of American kitchen history, made with simple ingredients and careful timing. The red-hot candies create the signature color, while vinegar, cinnamon, and cloves keep every bite balanced between sweet, tangy, and warmly spiced.
Choose firm apples, simmer them gently, and leave plenty of room in each pint jar for the syrup. Once cooled, these rings are ready to brighten a roast dinner, holiday buffet, dessert plate, or homemade gift basket.
Most importantly, follow safe canning practices: use bottled 5% acidity vinegar, process the pint jars properly, cool them undisturbed for 12 to 24 hours, and refrigerate anything that does not seal. A little patience gives you beautiful rings that taste just as memorable as the ones from an old community cookbook.
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